Apple Cinnamon Muffin with Streusel Topping

HELLO!

Happy St. Patricks Day Everyone! I have strong Irish heritage – so this is always a fun day for myself and my family. And it was a fun day! It was a day filled with the best of music and  corned beef goodness that I’m eager to share – in the next blog!

This week is focused on a muffin! A good recipe for anything that needs baking is rather difficult with my host of allergies. It is a balancing act that sometimes is a success – and sometimes quite a disaster!

Therefore, I am always eager to share recipes that are allergy friendly and a successful bake! It’s a double victory for me – woohoo! It turns into a triple win, when Mr. B actually likes them, or best case, loves them, too!  This recipe is a triple winner in my books and family. I hope you can enjoy safely as well!

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APPLE CINNAMON MUFFIN WITH STREUSEL TOPPING

Total Time: 35 to 40 minutes

Serving Size: 12 muffins

Free of the Top Eight Food Allergens.

INGREDIENTS

  • FOR THE STREUSEL TOPPING:
  • FOR  THE MUFFIN:
    • 2 cups of All Purpose Gluten-Free Flour
    • 2/3 cup of sugar
    • 1 tbsp of baking powder
    • 1 tbsp of baking soda
    • 3/4 tsp of guar gum
    • 1/4 tsp of salt
    • 2 tsp of ground cinnamon
    • 1 cup of peeled & chopped apple
    • 1/2 cup of original unsweetened almond milk (or dairy milk)
    • 1/2 cup of canola oil
    • 1/2 cup of unsweetened applesauce (or 2 eggs)

DIRECTIONS

  1.  For the streusel topping:  Combine the flour, brown sugar, cinnamon, and guar gum in a bowl. Stir to mix well. Pour in the melted butter and stir with a fork till all the dry ingredients are moistened.  Continue with fork until mixture is broken into small pieces.  Set aside.
  2. For the muffins: Preaheat the oven to 375 F. Prepare a 12 muffin tin by putting in muffin liners.
  3. Combine in a large bowl, mix the flour, sugar, baking powder, ,baking soda, guar gum, salt, and cinnamon. Toss in the apples till they are coated evenly.
  4.  Mix into the apple mixture the milk, oil, and applesauce until it is all blended well.
  5. Split the mixture between the 12 muffin liners. Top with the streusel. Bake between 20 to 25 minutes until golden. Remove and serve!

ENJOY!

All The Best,

THE BRECHEISEN BATCH

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